Aromatic Perilla Leaf Salad with Perilla Seeds and Ssamjang
Aromatic Perilla Leaf Salad with Perilla Seeds and Ssamjang
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Perilla leaves are one of my current favorite ingredients. I’ve always liked them, so I planted 10 seedlings in my garden for a bargain price! Compared to lettuce and other greens, perilla leaves are quite expensive. I thought they weren’t growing well, and even harvested some when they got big. Turns out, perilla is best harvested in autumn after growing through spring. Oh my goodness! Since I’d already picked some, I decided to leave the rest to grow. Instead, I ordered perilla leaves online, buying 1kg in two 500g packages. They cost 5800 won per 500g. I had no idea how much that would be, and a huge amount arrived! It was so much more than I expected! So, first, I just washed them and ate them as is, in wraps, and then I made a perilla leaf salad with a portion of it. I still have a lot left. This perilla leaf salad is made by blanching the leaves and then mixing them with doenjang (soybean paste), perilla seed powder, and plum extract. I highly recommend this version to those who might be hesitant about the strong flavor of perilla; this way, it’s much more approachable. Perilla is also known to be particularly beneficial for women, aiding digestion and bowel movements. It’s also used as an herbal medicine. After a meal, try chewing on a perilla leaf, just like chewing on ‘Jang Nae Sam’ (a type of traditional Korean candy). It’s quite refreshing!
Ingredients- Fresh perilla leaves 130g
- Flavorful ssamjang (Korean soybean paste dip) 2 Tbsp
- Nutty perilla seed powder 1 Tbsp
- Minced garlic 1 tsp
- Sweet plum extract 1 Tbsp
- Aromatic perilla oil 1 tsp
- Toasted sesame seeds 1 tsp
Cooking Instructions
Step 1
Perilla leaves don’t require much trimming as they are generally resistant to pests due to their strong aroma. Wash them thoroughly and drain well to prepare.
Step 2
In boiling water with a pinch of salt, briefly blanch the perilla leaves. Since the stems can be a bit tough, it’s best to add the stems first and blanch them slightly. However, you’ll likely end up adding the whole bunch. Blanch for about 30 seconds to 1 minute to maintain a crisp texture.
Step 3
Quickly rinse the blanched perilla leaves under cold running water to stop the cooking process and cool them down. After draining, squeeze them firmly with your hands to remove excess water. This ensures the salad won’t be watery and will absorb the seasonings well.
Step 4
Place the squeezed perilla leaves in a mixing bowl. Now it’s time to season them deliciously.
Step 5
Add the minced garlic, ssamjang, and plum extract. The ssamjang will provide the main seasoning for the leaves. Adjust the amount of ssamjang based on its saltiness.
Step 6
Next, add the nutty perilla seed powder, aromatic perilla oil, and toasted sesame seeds. Gently mix and rub the ingredients into the perilla leaves with your hands, ensuring the seasoning is evenly distributed. Thoroughly mixing is key for the best flavor.
Step 7
The perilla leaf salad is now beautifully seasoned with the richness of perilla seeds and perilla oil, complemented by the savory depth of ssamjang. The fragrant aroma of perilla remains delightfully present!
Step 8
This delicious perilla leaf salad is perfect even for beginners! While the strong aroma might make some hesitant to try it in wraps, this salad version, enhanced by the nuttiness of perilla seeds and perilla oil, makes perilla’s unique charm easily accessible and enjoyable. Enjoy this wonderful side dish that offers both health benefits and fantastic flavor!
